S.S.Todkari, V.R.Joshi and A.U. Pagarkar
Abstract
Various techniques such as alkaline treatment, mixing with white-flesh surimi, skimmed milk powder and addition of flavour ingredients were used for colour and flavour improvement of horse mackerel fish balls. Although, fish balls prepared from untreated horse mackerel mince, treated horse mackerel mince (along with flavour ingredients) and combination of 60:40 ratio of horse mackerel: lizard fish surimi were acceptable, the product still had bitter taste and strong flavour. Fish balls prepared with 60:40 ratio of horse mackerel: lizard fish surimi incorporated with 10% GCGG and 4% clam extract had highest scores for the all the attributes.